Eggplant and Tomato Pasta Bake

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Rating: 0
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Rate this recipe!

Prep Time

10Minutes

Cook Time

35Minutes

Servings

People

Product Type

Tomatoes,

Prep Time

10Minutes

Cook Time

35Minutes

Servings

People

Product Type

Tomatoes,

Eggplant and Tomato Pasta Bake

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10Minutes

Cook Time

35Minutes

Servings

People

Product Type

Tomatoes,

Prep Time

10Minutes

Cook Time

35Minutes

Servings

People

Product Type

Tomatoes,

Instructions

  1. Cook penne pasta according to package directions. Set aside.
  2. Preheat oven broiler and place oven rack on highest shelf.
  3. Heat olive oil in large skillet over medium heat.
  4. Add garlic and saute until golden, about two minutes.
  5. Stir in eggplant and mushrooms and saute for five minutes. Stir in zucchini ribbons and cherry tomatoes and saute for an additional five minutes.
  6. Once vegetables are lightly sauteed, pour in carton of strained tomatoes and add salt and spices, except for fresh basil.
  7. Stir vegetable and sauce mixture to combine and cook for five minutes.
  8. Divide pasta into four small cast iron skillets or one large skillet.
  9. Cover pasta in each skillet with sauce and vegetable mixture.
  10. Sprinkle each cast iron skillet with cheese.
  11. Broil skillets for 8-10 minutes, or until cheese is golden and bubbling.
  12. Carefully remove skillets from oven and garnish with fresh basil.
  13. Eat immediately.

Instructions

  1. Cook penne pasta according to package directions. Set aside.
  2. Preheat oven broiler and place oven rack on highest shelf.
  3. Heat olive oil in large skillet over medium heat.
  4. Add garlic and saute until golden, about two minutes.
  5. Stir in eggplant and mushrooms and saute for five minutes. Stir in zucchini ribbons and cherry tomatoes and saute for an additional five minutes.
  6. Once vegetables are lightly sauteed, pour in carton of strained tomatoes and add salt and spices, except for fresh basil.
  7. Stir vegetable and sauce mixture to combine and cook for five minutes.
  8. Divide pasta into four small cast iron skillets or one large skillet.
  9. Cover pasta in each skillet with sauce and vegetable mixture.
  10. Sprinkle each cast iron skillet with cheese.
  11. Broil skillets for 8-10 minutes, or until cheese is golden and bubbling.
  12. Carefully remove skillets from oven and garnish with fresh basil.
  13. Eat immediately.